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2 cups graham crumbs
1/3 cup butter, melted
2 cups fresh strawberries, divided
2 Tbsp. Kraft Pure Strawberry Jam, warmed
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 pkg. (85 g) Jell-O Lemon Jelly Powder
3 cups thawed Cool Whip Whipped Topping
1 Tbsp. lemon zest
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How do I make it ?
Mix graham crumbs and butter until blended; press onto bottoms of 24 paper-lined muffin cups. Refrigerate until ready to use.
Quarter 6 strawberries; reserve for later use. Chop remaining strawberries; mix with jam.
Beat cream cheese and sugar with mixer until blended. Add dry jelly powder; mix well. Gently stir in Cool Whip. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.
Refrigerate 4 hours or until firm. Top with reserved berries and lemon zest.
Kraft Kitchen Tips!
With their built-in portion control, these indulgent cheesecakes make great treats.
Prepare using 4 cups fresh raspberries and seedless raspberry jam. Reserve 24 raspberries for the garnish. Chop remaining raspberries, then mix with the jam and spoon over cheesecakes as directed.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 10 g
Cholesterol 45 mg
Sodium 230 mg
Total carbohydrate 20 g
Dietary fibre 1 g
Sugars 15 g
Protein 3 g
24 servings, 1 mini cheesecake (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.